These Vegan Maple Chocolate Cookies (GF, Oil-Free) are going to become your new favorite. I’m seriously addicted to these. They are too good. Too delicious and quite healthy!
No refind flours here, no dairy or eggs, just pure vegan gluten-free and oil-free goodness.
The texture of these maple cookies is fantastic, soft, and touch crispy, and they go great with a cup of coffee or tea.
I like to eat them for breakfast too.
Ingredients to make these healthy gluten-free maple cookies:
Wet ingredients are mixed separately, same for the dry ingredients, then the two are combined. Shaped into cookies and baked for 10-12 minutes. Cookies are left to cool, then you melt the chocolate. Drizzle the melted chocolate or coat them and the job is done!
Can I Freeze Gluten-Free Maple Cookies?
Yes, these maple cookies freeze well for 3 months in an air-tight container. You can also store these on the counter for 1 day or in the fridge for 3 days.
More gluten-free Cookie Recipes:
Do let me know how you found these Incredible Vegan Maple Chocolate Cookies (GF, Oil-Free) you do try them though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Vegan Maple Chocolate Cookies (GF, Oil-Free)
- Wet Ingredients:
- 1 tbsp of flax meal
- 1 teaspoon vanilla paste or extract
- ¼ cup/85g of maple syrup
- Dry Ingredients:
- 1 cup/112g blanched almond flour
- 3/4 cup/72g of buckwheat flour buckwheat flour is GF
- 1/2 teaspoon of baking soda
- 1 teaspoon cinnamon
- 1 pinch salt
- For the chocolate:
- 3/4 cup/100g vegan chocolate chips we used this brand
- Preheat oven to 350F/175C.
- In a bowl, mix together all the dry ingredients.
- In a separate bowl add the flax meal with 3 tbsp of water. Let it sit for 2-3 minutes, then add the vanilla and maple syrup. Whisk to combine.
- Then pour the wet ingredients onto the dry ones. Mix to combine, then let the dough chill for 10 minutes.
- Line a baking tray with parchment paper and using 2 tbsp (per cookie) of the dough, shape them into a ball, then place on the baking sheet and gently press them on top to flatten them a bit. You should be able to get 8-10 cookies.
- Bake in the oven for 10-12 minutes depending on your oven - they should be golden brown on the outside.
- Once baked cool them on a wire rack.
- While the cookies are cooling, place a small pot of hot water on medium heat and place a bowl on top of the pot. Add the chocolate chips into the bowl, and mix to melt the chips. This method is called bain-marie.
- Once the chocolate is melted and cookies are cooled, drizzle or pour the chocolate onto the cookies - the choice is yours.